Creamy Mushroom Soup

Who knew that Cream of Mushroom Soup could be so delicious and filling? Bart made this for us recently. We sprinkled it with garlic croutons. It’s definitely worth the time it takes to make it! A note from Cook’s Country: “Since this soup is pureed, don’t waste time slicing mushrooms. Just break them into rough pieces with your hands. Use the blender, not the food processor, for the smoothest possible soup.”

4 tablespoons unsalted butter
3 pounds white or cremini mushrooms , broken into rough pieces
2 leeks , white and light green parts only, halved lengthwise and chopped
Salt and pepper
4 garlic cloves , minced
2 teaspoons chopped fresh thyme
5 cups low-sodium beef broth
1 cup heavy cream
2 tablespoons lemon juice (plus extra if needed/desired)

1. COOK MUSHROOMS Melt butter in large Dutch oven over medium-high heat, stirring constantly, until butter is golden brown and has a nutty aroma, about 3 minutes. Add mushrooms, leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until mushrooms release their liquid, about 5 minutes. Remove lid and cook, stirring occasionally, until liquid has evaporated, about 15 minutes. Remove 2/3 cup mushroom mixture, chop fine, and reserve.

2. SIMMER SOUP Add garlic and thyme to pot with remaining mushroom mixture and cook until fragrant, about 30 seconds. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until mushrooms and leeks are completely tender, about 20 minutes.

3. FINISH SOUP Puree soup in blender in batches until smooth. Return pureed soup to pot, stir in cream, lemon juice, and chopped mushrooms and return to simmer. Season with salt and pepper and additional lemon juice. Serve.

Serves 6 to 8.